Chocolate Hedgehog Slice (Gluten Free &FODMAP Friendly)

I made these for when a couple of my kids had friends over.  I wanted something suitable for me to eat and something yummy to have with coffee with the mums.   We all loved this slice,  especially my 7 year old daughter.  I get hounded daily to make this.  While this is FODMAP friendly its gluten free but not lactose free at the time I made this Tayla (my 11 yr old daughter) wasnt on her lactose free diet.  I can make this modifying it a little using dairy free chocolate but from memory that type of chocolate contains inulin which isnt suitable on a low FODMAP diet.

Chocolate Hedgehog Slice

makes 25 squares

I used gluten free biscuits called Tea Biscuits  these can be bought at any large supermarket. And are great for this recipe but  I am sourcing a recipe to make my own.

200g gluten/wheat free plain sweet biscuits

1/4 cup  flaked almonds or chopped macadamia nuts (which is what I used)

2 tablespoons desiccated coconut

150g dark chocolate

75g butter or dairy free spread

¼ cup (80g) golden syrup or maple syrup

1 egg, beaten


100g dark chocolate

1 teaspoon rice bran oil oil

30g white chocolate melts or caramel chip chips melted (optional) – I used caramel choc chips as I didnt have white chocolate.

Line a 20cm square tine with baking paper.

Place biscuits into a plastic bag and with a rolling pin, leaving large chunks of biscuits.  Combine in a bowl with the cranberries (if using), almonds and coconut.

Carefully melt the chocolate, butter and golden syrup togetherin a heatproof bowl sitting above a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water and stir until smooth.  Remove from the heat and cool for 5 minutes.  Add the egg and mix until smooth and glossy.  Add the chocolate mixture to the biscuit mixture and combine well.  Pour into the prepared tin and spread with the back of a fork until even.  Chill for at least 1 hour or overnight.

To make the icing melt the dark chocolate and vegetable oil together in a heatproof bowl sitting above a saucepan of simmering water.  Spread evenly over the chilled slice.  Chill for 10 minutes.

Place white chocolate melts in a small zip lock bag a microwave on medium for 30 seconds.  Give the bag a little squish with your fingers and heat another 30 seconds until melted and smooth.  Snip the corner off the bag and drizzle diagonally across the slice.  Allow to set then cut the slice with a hot knife into 25 squares.

Store in the fridge.

Recipe adapted from


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